Sourdough Pumpkin Spice Cookies

These cookies are pure autumn comfort. Picture this: golden edges, chewy middles, warm pumpkin pie spice, and a hint of tang from your sourdough discard. They’re kind of like a pumpkin snickerdoodle, only better! (Seriously. They might be the best cookies I’ve ever made.)

Using discard in cookies adds depth without screaming sourdough! It adds just enough tang to balance the sweetness and bring the warm spices to life. It also helps create that soft, chewy texture we all love.

How to make these cookies

Here is a brief overview of how you can easily make these cookies at home. For the full set of directions, please scroll down to the recipe card below.

Step One: Brown the butter

Melt the butter in a small skillet over low heat, stirring occasionally, until it smells butty and the milk solids turn golden brown. Watch the butter closely – it can go from browned to burnt really fast! Let it cool to room temperature (about 15 minutes).

Step Two: Mix the dough

In a large bowl, whisk together the wet ingredients, and then stir in the dry ingredients until barely combined.

Step Three: Chill

Wrap the dough in plastic wrap and chill for at least one hour. This will help the cookies stay chewy and not get too cakey.

Step Four: Bake

Scoop the dough and roll it into balls. Roll each ball in cinnamon sugar a place it on a parchment lined baking sheet.

Bake until the cookies are golden brown and set on the edges. The cookies will puff as they bake, but as soon as you take them out of the oven, use a flat bottomed glass to flatten them. Allow to cool on the baking sheet.

Storage info

These cookies stay soft and chewy for 5-7 days in an airtight container at room temperature.

You can also freeze them (unbaked or baked) for up to 3 months. If freezing dough balls, roll in cinnamon sugar first and freeze on a tray before transferring to a freezer bag.